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2006•European Food Research and TechnologyRequires access

Influence of starter cultures on the free fatty acids during ripening in Tea sausages

Andreja – Đurica Zuber, Mirjana Horvat

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Key concepts: Lactobacillus sakei, Staphylococcus xylosus, Starter, Food science, Ripening, Chemistry, Fatty acid, Lactobacillus

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